I was really looking foward to tasting the clams in these mushrooms. I added the 2 tablespoons Italian seasoning (I used Salamida's Italian seasoning) but unfortuinately that is all I could taste, everything else was to a "t". I will try again - but I WILL cut the Italian seasoning down to 1 tablespoon - mayhap even less. Could be the case that Salamida's Italian seasoning is more potent than your average, but sadly, kinda ruined the dish with 2 tbls.

It's crazy how much I have taken from this site and have never given back, just sad actually. So yes, with this recipe, having over 1000 reviews, I am sure everything I am about to add has already been mentioned, But wings with a cold brew, well, they are my favorite nights.. A) Step 1 and step 2 are completely reversed. I don't know why you would want hot oil and hot sauce that only has to be warmed enough to melt butter to sit on the stove for at least 1.5 hours while you have wings sitting in the fridge. B) I have made this recipe exactly about half a dozen times, altering it many times over. And it is really in the hot sauce you use. Good thing is, even in southern Spain, at, ahem, carrefour (sorry), I can find a good Louisiana hot sauce. Would I use straight out Tabasco, well no I wouldn't, I know for sure - as I haven't tried. C) Which leads me to adding ingredients not mentioned, that would change the recipe, so I wont, I will on the other hand address method. You will end up with more of either the flower mixture which is good if you are looking for really breaded restaurant wings, or more hot sauce, which is less likely. If you find yourself with quite a bit of breading mixture - after 45-60 minutes in the fridge - if you take out the wings and look at them, they will still have dried flower in some spots, but moisture will seep through in others and will be sticky- at this point I double dip the wings in the left-over flower mixture and let stand in the fridge f